ALOO QUESADILLAS
2 large potatoes, steamed, peeled and sliced
Salt and Pepper to taste
1 T ketchup
3 T grated cheese
½ c finely chopped onion
Butter or oil for shallow frying

TO BE GROUND INTO A PASTE
1 c cilantro, cleaned and washed
10 green chilies
½” piece ginger
2 t lemon juice
1 T Dalia or raw peanuts or fresh coconut
½ c water
Grind the green chutney into a fine paste. Keep it aside.
Take one tortilla. Spread half the cheese on one side making sure that there is more cheese around the edges. Arrange potato slices on top of the cheese. Spread green chutney on top. Sprinkle chopped onion and dab a little ketchup. Spread the rest of the cheese, again making sure that there is more cheese around the edges.
• Heat a skillet. Place a dab of butter in the middle and spread it all around. Place the assembled tortilla gently in the middle. Place another tortilla shell on top. Cook on one side until lightly brown.
• • Dab a little more butter on the uncooked side. Flip the tortilla carefully on to the other side. Press gently on the edges. As soon as the cheese melts, the tortilla will hold together.
Repeat with other shells.
• Serve hot with any kind of soup.
•

EGGPLANT QUESADILLA

1 medium eggplant, thinly sliced
2 T oil
1 t salt
1 t red chili powder
½ t tamarind paste
3 T grated cheese
Butter or oil for shallow frying

Heat oil. When hot, add eggplant rounds. Stir to coat the eggplant with oil.
• Cover and cook on a low flame for 5 minutes. Stir frequently.
• Add salt, chili powder and tamarind paste. Mix well.
• Cook eggplant for 3 more minutes or until tender.
• Proceed to assemble and cook quesadilla as in Aloo quesadilla
• . Serve hot.
•

CREAMED CORN AND VEGETABLE FRITTERS

1 14 oz can cream-style corn
1 c chick-pea flour
1 c cream of wheat
1 small onion, chopped
1 carrot, grated
¼ c green pepper, diced
¼ c red pepper, diced
¾ c shredded cabbage
4 green chilies, finely diced
1 T finely diced or grated ginger
1 t chili powder
1/ 8 t turmeric
Pinch of hing
1 1/4 t salt
1 t coarsely crushed coriander seeds, optional
Oil for deep-frying

• Mix everything together just before frying.
• Heat oil. Oil is hot when a drop of corn batter dropped into the oil rises immediately to the surface.
• Drop 12 to 14 spoonful of batter into hot oil. Turning frequently, fry until golden brown on both sides.
• Serve hot with Date chutney.

APRICOTS IN CARDAMOM SYRUP
ADAPTED FROM “the food of INDIA”
2 c dried apricots
4 T sugar
3 T slivered blanched almonds
½ “ piece ginger, sliced
4 cardamom pods, seeds removed
2 cinnamon stick
3 c water

• Soak apricots in 3 cups cold water for 4 hours or until plumped up.
• Add sugar, almonds, ginger, cardamom seeds, and, cinnamon to the apricot mixture. Bring it to a boil. Keep stirring until the sugar has dissolved
. • Reduce the heat to low medium. Stirring frequently, cook until the liquid has reduced by half and formed into thick syrup.
• Pour into a bowl and refrigerate.
• Serve in small bowls with whipped cream or ice cream if you like.

CAULIFLOWER CURRY

5 c cauliflower chunks
2 c chopped onion
3 large tomatoes, peeled and coarsely grated
4 T oil
1 ½ t red chili powder
¼ t turmeric
1 t garam masala
5 green chilies, finely chopped
1 ½” piece ginger, finely chopped
4 cloves garlic, finely chopped
4 T oil
1 t cumin seeds
Pinch of hing
2 t salt
½ c water
Chopped cilantro for decoration

• Put the tomatoes in boiling water. Cover and let sit for 10 minutes. Remove the tomatoes, peel, and puree them in a blender.
• Heat oil. When hot, add cumin seeds. When the seeds begin to pop, add chopped onions, chopped garlic, ginger, and, green chilies. Stir constantly for 5 minutes.
• Add cauliflower, turmeric, garam masala, red chili powder, and, salt. Mix well.
• Add ½ c water. Cover and cook for 10 to 12 minutes.
• Add tomato puree and cook uncovered on low heat for 10 more minutes.
• If the curry tastes sour or too spicy, you can add 1 t sugar or 1 T cream.
• Decorate with cilantro and serve hot.

BESAN AND SOOJI HALVA
CHICKPEA FLOUR AND CREAM OF WHEAT HALVA

½ c chickpea flour
¾ c cream of wheat
2 c milk
½ c water
½ c ghee
1 c sugar
3 cardamom pods, seeds removed and powdered
½ t saffron
¼ c sliced or slivered almonds
• Combine milk, water, and sugar. Bring it to a boil stirring constantly. Reduce the heat to low. Add cardamom powder and crushed saffron strands. Let sit. Keep stirring frequently.
• Heat ghee in another pot with heavy bottom. When the ghee melts, add cream of wheat and besan or chickpea flour and almonds. Reduce heat to low. Stir constantly for 10 to 12 minutes. You know that the flour mixture is toasted enough when it exudes a nice aroma and the flours turn a pale golden shade.
• Remove the pan from the heat. Pour the milk mixture in with the flour mixture. Stir continuously and constantly. Place the pan over low heat again and continue to stir until the halva is thick and all the liquid is absorbed.
• Garnish with pistachio nuts and rose petals. Can be served hot or cold.

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